Preparation

Cook the fettuccine al dente in a pan with plenty of water seasoned with salt and a drizzle of olive oil. Drain and set aside.
Prepare the chicken and cut it into pieces.
Finely chop the onions.
Heat the butter and a little oil in a saucepan. Sauté the chicken until golden brown. Remove and set aside.
In the same casserole, brown the onions over low heat. Add the mushrooms and cook for 12 minutes.
Add the chicken. Mix everything and add the cream. Season with salt, pepper and nutmeg. Drizzle with the brandy and let the sauce thicken a little.
Sauté the fettuccine in butter and place on a deep plate.
In the center of the dish place the chicken mixture between the pasta. Serve immediately.

Ingredients

  • 3 chicken breasts
  • 250 gr of rolled mushrooms
  • 50 gr of butter
  • 1 tablespoon butter
  • 4 tablespoons brandy
  • 2 dl of cream
  • 100 gr of fettuccine
  • 1 onion
  • Salt, pepper, nutmeg and oil q.s.